Best Spinach Cheddar Holiday Rolls Recipes

CHEDDAR AND SPINACH PINWHEELS

Cheddar and Spinach Pinwheels image

Cheesy, creamy spinach, and jalapenos are rolled up in a log of puff pastry and sliced into easy appetizer pinwheels that bake in a snap!

Provided by Lauryn Macdonald

Categories Appetizers and Snacks Pastries

Time 50m

Yield 20

Number Of Ingredients 6

Ingredients

¾ (8 ounce) package cream cheese, at room temperature
2 jalapeno peppers, finely chopped
½ (10 ounce) package frozen chopped spinach, thawed and drained
salt and ground black pepper to taste
1 sheet frozen puff pastry, thawed
¼ cup shredded Cheddar cheese

Steps:

Mix cream cheese and jalapenos with a fork in a medium bowl until blended. Add spinach and mix again. Season mixture with salt and pepper.
Roll puff pastry out onto your work surface. Spread cream cheese mixture over pastry until evenly distributed. Sprinkle Cheddar cheese evenly on top.
Roll puff pastry into a log, pressing seams to seal. Wrap in plastic wrap and freeze for 20 minutes.
Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
Unwrap and slice log into 1/4-inch rounds. Place rounds onto the baking sheet.
Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve warm.

Nutrition Facts : Calories 103.9 calories, Carbohydrate 6.1 g, Cholesterol 10.7 mg, Fat 8 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 3.3 g, Sodium 76.7 mg, Sugar 0.2 g

SPINACH-CHEDDAR PINWHEELS

Spinach-Cheddar Pinwheels image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 8 pinwheels

Number Of Ingredients 0

Ingredients

Steps:

Pat one 8-ounce tube crescent-roll dough into an 8-by-12-inch rectangle, pressing the seams. Brush with dijon mustard; top with 1/2 cup each thawed frozen chopped spinach (squeezed dry) and grated cheddar, and 1/4 cup chopped scallions, leaving a border. Season with salt. Starting with a short side, roll into a log; pinch the edge. Slice into 8 pinwheels. Bake at 350 degrees F on a parchment-lined baking sheet, 16 to 20 minutes.

SPINACH AND CHEDDAR SOUFFLE

Spinach and Cheddar Souffle image

Provided by Ina Garten

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 12

Ingredients

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
1/4 teaspoon of nutmeg
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
4 extra-large egg yolks, at room-temperature
1/2 cup grated aged Cheddar cheese, lightly packed
1 package frozen chopped spinach, defrosted and squeezed dry
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar

Steps:

Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.